One-pot chicken, potato and chickpea curry
Curries With Bumbi · ♥ 893 likes · 27.2K views · 4 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole cardamoms
- 1 whole onions
- 2 tsp finely grated ginger
- 1 tbsp finely grated garlic
- 640 g boneless skinless chicken
- 335 g potatoes
- 1 tsp turmeric powder
- 2 tsp Kashmiri red chilli powder
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala powder
- 1 tsp sugar
- 3 tbsp oil
- 1 whole dried bay leaf
- 1 tsp cumin seeds
Heat 3 tbsp oil on medium-high; once hot, lower to low and add a bay leaf and cracked cardamom pods, then a teaspoon of cumin seeds for a few seconds.
Whole spices in hot oil
- salt
Add finely chopped onions with a sprinkle of salt and cook to a light brown, not deep brown.
Stir on high heat until the released water dries up and the oil separates at the sides.
- freshly crushed black pepper
Add turmeric, Kashmiri red chilli powder, ground coriander, ground cumin and crushed black pepper; stir on medium heat a few minutes, then add salt.
- water
- 2 cup hot water
Deglaze with a splash of water, stir two more minutes, add 2 cups hot water, cover on medium-low 5 minutes.
- 2 can chickpeas
Add two cans of chickpeas and garam masala, cover again on medium-low 10 minutes.
Water and chickpeas
- 1 tsp cumin seeds
Meanwhile dry-roast a heaped teaspoon of cumin seeds in a pan on low until fragrant, without letting them turn bitter, and grind in a mortar and pestle, with a rolling pin or in a spice grinder.
Taste, add a little sugar (optional), and sprinkle in some of the roasted cumin.
Finishing and garnishing
- sliced onions
- coriander leaves
- lemon juice
Garnish with sliced onions, coriander leaves, roasted cumin and lemon juice.